EXECUTIVE SOUS CHEF

Executive Sous Chef - We are a Empresa importante company with team members from all walks of life, together we are #PPGFamily, together we are building a legacy. You don''t need to be from this industry, you do need to be passionate. Our promise to you:We will respect and value your background and perspectivesWe will work together with integrityWe will share our incredible pride for job, company and industryWhat we ask of you:Bring passion to all that you doListen, move fast and think innovativelySpeak up, have ideas and share themBelieve in customer service, and treating every person with kindnessWho we areWe were established in HK in 1998 by someone who understood the value of an airport lounge and felt that the experience shouldn''t just be limited to a closed-circuit group of travelers. Through the years we have worked incredibly hard to create an experience which is both accessible and quality. Almost 25 years later we now span four core business segments:Airport lounges, airport terminal hotels, airport meet & greet services, and a range of airport dining concepts. In addition to our own brands, PPG provides airport hospitality solutions to leading airlines, alliances and corporates around the world. Here are a few names you might recognize:Cathay Pacific Airways, Singapore Airlines, Lufthansa etc. With the future of travel always in sight, we created Smart Traveler, a mobile-app rewards program underpinned by in-house technology. We are fast-moving and always evolving to drive our purpose of making travel better. Join our family today. Together, we''ll make travel better. What you''ll be doing:Plaza Premium Lounge Management Limited is the management company and shared service provider for Plaza Premium Lounge Network worldwide. With more than 16 years of experience, a results-oriented track record and proprietary knowledge operating and managing the airport lounges, the network is directing expansion plans through multi-location operations in major international airports in the world. Our lounge is the world''s first independent lounge open to airport users irrespective of airline or class of travel. Headquartered in Hong Kong, we now operate more than 120 locations in 31 international airports ? Hong Kong, Beijing, Guangzhou, Macau, Shanghai (Hongqiao, Pudong), Sydney, Edmonton, Toronto, Vancouver, Winnipeg, Bengaluru, Hyderabad, New Delhi, Johor, Kota Kinabalu, Kuala Lumpur, Kuching, Langkawi, Penang, Male, Muscat, Manila, Dammam, Jeddah, Madinah, Riyadh, Singapore, Bangkok, Abu Dhabi and London Heathrow. As the first airport lounge network to achieve ISO 9001:2008 certification, the company is committed to providing consistently high service quality and continual improvement for valued customers. By putting into action the best ideas and practices from across the network and around the world, it is focused on innovative and quality products and services. Reports to LATAM/Brazil RGM with dotted line to Culinary HQChef is a Culinary Council memberMenu development/Recipe Development/VISA Culinary Control is essentialLATAM Food Safety Management Trainer ad Auditor?Buddy? with Culinary Director USA for supportOversee VISA GRU KitchenPlans menus for all food outletsSchedules and coordinated the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goalsApproves the requisition of products and other necessary food suppliesEnsures that high standards of sanitation, cleanliness andsafety are maintained throughout all kitchen areas at all timesEstablishes controls to minimize food and supply waste and theftSafeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principlesDevelops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling pricesPrepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective actionas necessary to help assure that financial goals are metReports to LATAM/Brazil RGM with dotted line to Culinary HQChef is a Culinary Council memberMenu development/Recipe Development/VISA Culinary Control is essentialLATAM Food Safety Management Trainer ad Auditor?Buddy? with Culinary Director USA for supportOversee VISA GRU KitchenPlans menus for all food outletsSchedules and coordinated the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goalsApproves the requisition of products and other necessary food suppliesEnsures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all timesEstablishes controls to minimize food and supply waste and theftSafeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principlesDevelops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling pricesPrepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective actionas necessary to help assure that financial goals are metAttends food and beverage staff and management meetingsConsults with the Group Executive Chef about food production aspects of special events being plannedCooks or directly supervises the cooking of items that require skilful preparationEnsures proper staffing for maximum profitabilityEvaluates food products to assure that quality standards are consistently attainedInteracts with food and beverage management to assure that food production consistently exceeds the expectations of members and guestsMaintaining a high level of service principles in accordance with established standardsEvaluates products to assure the quality, price and related goods are consistently metDevelops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminologyEstablishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipmentProvides training and professional development opportunities for all kitchen staffEnsures that representatives from the kitchen attend service lineups and meetingsSupport safe work habits and ad safe working environment at all timesPerform other duties as directedOffer progression within the position. LATAM Lounges supportAbout you:Minimum 10 years? experience F&B operations preferably in hotel or catering industryStrong F&B knowledge in creating profitable, operational and edge-cutting solutionsAccountability and able to work independentlyExcellent customer service, interpersonal and communication skillsGood command of written and spoken EnglishShift duty is requiredBased on Rio de Janeiro overseeing all LATAM stationsWorking Location:Rio de Janeiro - Galeão International Airport